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Roasted Corn and Black Bean Salsa {Freezer Meal}

By Rachel Tiemeyer

Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

Last week, while our little ones were at preschool together, Polly and I spent the four quick morning hours making, canning, and freezing Roasted Corn Salsa.

We actually walked away from the whole project with two versions of corn salsa recipe. This particular one is for freezing for later or eating fresh now. We’ll link to another canned version next week when Polly teaches a reluctant learner (that’s me) and you how to can using a water bath. Get excited!

The #1 thing I love about this Roasted Corn Salsa is that my kids love it! It’s sweet with a hint of heat, which makes it palatable and delicious for all ages. I’m planning to try it tomorrow for lunch with some fresh avocado tossed with it. (This may or may not make the third day in a row I’ve eaten it at noon.) I might even hit it with a little extra squeeze of lime. Cue mouth watering.

Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

The #2 thing I heart about this Roasted Corn Salsa is that it’s freezable. I’ve also been handing them to friends and family left and right. To thaw this frozen Roasted Corn Salsa, simply set it in the refrigerator overnight.

One of the keys to the depth of flavor in this recipe is the roasted corn. You can either grill it or simply use your broiler in the oven to brown the ears. This bit of toastiness enhances the flavor of the corn kernels like nobody’s business.

Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

And, will you just look at all those fresh veggies in the pot? I can’t wait to try this recipe with the fruit of my (or my mom’s) garden. Mmmm, tomatoes, peppers, onions, corn, cilantro, and garlic. Oh the smell.

It’s salsa heaven. Even the salesman who rang the doorbell during our cooking session commented, “Wow, smells great. You must be cooking.” (Thanks. Yep, we sure are buddy. And, no thanks, we don’t want to buy the meat (??) you’re selling.)

Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

Of course, Polly and I had to take a little break between cooking, learning to can, and staging photos to eat our weight in Roasted Corn Salsa with some chips for lunch. I’m confident our green side salads cross-canceled all those chips.

Roasted Corn and Black Bean Salsa - A BIG batch freezer recipe that your family and friends will love. Perfect for all those summer veggies!

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Freezable Roasted Corn Salsa Recipe--Freezer Friendly |Thriving Home

Roasted Corn and Black Bean Salsa {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: about 10 cups salsa 1x
  • Category: Dip
  • Method: Roasted
  • Cuisine: American

Description

Roasted Corn Salsa has a savory-sweet combination which results in a delicious salsa that kids and adults alike will enjoy.


Ingredients

  • 8 ears of fresh corn, shucks with silks removed (Here’s the best way to cut corn off the cob)
  • 5 cups chopped and seeded fresh tomatoes (about 3 pounds tomatoes; squeeze out extra liquid)
  • 2 medium poblano peppers, seeded, finely chopped
  • 1 jalapeno pepper, seeded, minced (may want to leave out if making for kids)
  • 1 cup chopped red onion (1 medium onion) (Here’s a quick way to chop it like a pro!)
  • 1 can black beans, drained and rinsed
  • 1 cup apple cider vinegar
  • 1/2 cup fresh lime juice (juice of about about 4 limes) (Check out this tip for juicing a lime)
  • 1/4 cup chopped cilantro
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon red pepper flakes (can add a little more for more heat)
  • salt and pepper, to taste (we used 1 1/2 teaspoons salt and 1/2 teaspoon pepper)

Instructions

  1. Preheat oven broiler*. Place corn on a sheet pan with sides. Roast corn under the broiler turning every 3-4 minutes, until lightly browned (about 10-15 minutes).
  2. After corn is cool enough to handle, cut the kernels off the cob.
  3. In a large pot, combine all ingredients and simmer for 10 minutes. Taste and adjust seasoning.
  4. Remove from heat and let cool.

Notes

Freezer Meal Instructions:

To Freeze:
Put cooled salsa in freezer jars (or bags). Be sure to leave at least an inch at the top of a jar, because it will expand when frozen.
To Prepare:
Place in the refrigerator until thawed. Serve and enjoy!

Zucchini Pizza Crust

By Polly Conner

Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

I was skeptical.

I know you are too.

“Zucchini pizza crust? Seriously, Polly? You’ve gone too far.”

My sister sent me this recipe a while back and since I still have frozen zucchini stocked up in the deep freeze, I figured this might be a good way to use it up.

I must say, it was a big risk to replace our normal pizza crust with this zucchini pizza crust recipe. If I messed up our much anticipated pizza night, I would face much retribution from my husband and kids.

Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

The Verdict: This pizza was pretty gosh-darn-good. It really didn’t change the flavor all that much. Just added a heartiness and flavor to the crust that you don’t get with a white or even wheat crust. The crust has cheese and seasoning in it so it adds some extra fun to each bite. It’s also low-carb so if you’re into that, it’s a win!

But here’s the deal when making this crust — you need to follow the directions. Don’t be like me and be a directions skimmer. Follow these directions and all will be well in your world. (Printable recipe below).

Zucchini Pizza Crust Recipe

1) Preheat a baking stone or overturned rimmed baking sheet at 450 degrees F for 30 minutes. Don’t skip this! The stone needs to be HOT or else your dough will be gooey. No one wants that.

2) Wring out the shredded zucchini really, really well. When you think it’s wrung out all the way, wring it out some more. You want it as dry as possible. You’ll end up with about a cup of zucchini after it’s been wrung dry. I used a thin dish towel and squeezed the zucchini through that.

3) In a large bowl, combine the zucchini, flours, garlic powder, oregano, basil, salt, eggs, and cheeses. Using your hands, mix all the ingredients together. It will be sticky — do not let your heart be troubled. It won’t be the typical dough texture.

4) Grease two sheets of parchment paper. Press the dough into the desired shape and thickness between the two pieces of greased parchment paper. You can get this dough pretty thin if you work at pressing it out evenly (I like it about 1/4-inch thick).Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too. Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

5) Slide the parchment paper with the pizza crust on top of it on to the preheated baking stone. Yes, you are baking the pizza ON TOP of the parchment paper. Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

6) Bake for about 10 minutes until the crust looks set and the bottom is starting to brown.

7) Remove the pizza crust from the oven and top with pizza sauce and toppings. Bake for another 3-5 minutes until the cheese is melted and bubbly.Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

Here is a great pizza sauce recipe if you want one.

Make sure to check out our other pizza and pasta recipes in our recipe index. You shall not regret browsing upon other delicious pizza recipes that the index contains.

**Affiliate Disclosure:  Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Thriving Home will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!

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Zucchini Pizza Crust: Seriously, it's good! What a great way to sneak in veggies to your dinner too.

Zucchini Pizza Crust

  • Author: Thriving Home
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian

Description

Zucchini Pizza Crust is the unexpected dinner guest for pizza night that your family will go crazy for.


Ingredients

  • 34 cups finely shredded and packed zucchini (about 34 zucchinis depending on size)
  • 1/2 cup all-purpose flour
  • 1/2 cup wheat flour
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • Pizza sauce
  • Shredded mozzarella cheese
  • Pepperoni and/or other toppings

Instructions

  1. Preheat a baking stone or overturned rimmed baking sheet at 450 degrees F for 30 minutes.
  2. Wring out the shredded zucchini really, really well. And when you think it’s wrung out all the way, wring it out some more. You want it as dry as possible. You’ll end up with about a cup or so after it’s been wrung dry. I used a thin dish towel and squeezed the zucchini through that.
  3. In a large bowl, combine the zucchini, flours, garlic powder, oregano, basil, salt, eggs, and cheeses. Using your hands, mix all the ingredients together. It will be sticky!
  4. Grease two sheets of parchment paper. Press the dough into the desired shape and thickness between to two pieces of greased parchment paper. You can get this dough pretty thin if you work at pressing it out evenly (I like it about 1/4-inch thick).
  5. Slide the parchment paper with the pizza crust on top of it on to the preheated baking stone
  6. Bake for about 10 minutes until the crust looks set and the bottom is starting to brown.
  7. Remove the pizza crust from the oven and top with pizza sauce and toppings. Bake for another 3-5 minutes until the cheese is melted and bubbly.

Garden Greek Salad Recipe

By Rachel Tiemeyer
You can make this simple salad almost any way you like it. The simple dressing highlights the yummy, fresh produce.

It’s not often I get addicted to a salad and can’t stop eating it. But, I did with this Garden Greek Salad. (Oh, and this one, too.) Who doesn’t want to be addicted to veggies?!?

You can make this simple salad almost any way you like it. The simple dressing highlights the yummy, fresh produce.

The simplicity of the dressing highlights the freshness of the produce this time of year and lends some sweetness, as well. So, load up on the Garden Greek Salad and pat yourself on the back when you binge on this dish!

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garden greek salad

Garden Greek Salad Recipe

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 24 Servings 1x
  • Category: Salad
  • Method: Mix
  • Cuisine: Greek

Description

This simple and sweet Greek Garden Salad highlights summer’s best produce!


Ingredients

  • 2 cups cherry tomatoes, halved or quartered as needed
  • 1 bell pepper, cut into bite-sized chunks
  • 1 cucumber (or 1 bell pepper of a different color), cut into bite-sized chunks
  • 1 small ball of fresh mozzarella, cut into bite-sized chunks
  • a handful of fresh herbs (I prefer basil and parsley)
  • 12 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, minced
  • salt and pepper, to taste

Instructions

  1. Toss all ingredients together and serve.
  2. If it sits in the refrigerator for a little bit, the flavors get even better!

Roasted Chicken and Vegetables

By Rachel Tiemeyer

Simple, fresh ingredients yield a moist, flavorful one-pot chicken meal that your whole family is sure to love.

Simple, fresh ingredients yield a moist, flavorful one-pot chicken meal.

I won’t prattle on and on about how moist and flavorful this simple roasted chicken recipe turned out.  Or how these were the best roasted vegetables I’ve ever had in my life.  You don’t want to hear about the perfectly light, citrusy sauce in the bottom of the roasting pan that came from the lemons, garlic, fresh herbs, and onion stuffed inside the chicken cavity. 

Simple, fresh ingredients yield a moist, flavorful one-pot chicken meal.

No siree. I wouldn’t want to bore you with the fact that I’ll be making this recipe again and again. I’ll let you be the judge. P.S. Don’t forget to use the leftovers for this or this.

Affiliate links included. See full disclosure here.

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roasted chicken and vegetables

Roasted Chicken and Vegetables

  • Author: Thriving Home
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 1x
  • Category: Chicken
  • Method: Roasted
  • Cuisine: American

Description

Simple, fresh ingredients yield a moist, flavorful one-pot chicken meal.


Ingredients

  • 1 roasting chicken (we get our chicken from here)
  • extra virgin olive oil (EVOO)
  • salt
  • pepper
  • 1 lemon, halved
  • 1 large bunch of fresh sage, rosemary, or thyme (or a mixture of those; about one big handful should do), divided
  • 1 head of garlic, halved crosswise
  • 1 red onion, quartered
  • 34 red potatoes, cut into 2 inch chunks
  • 1 sweet potato, cut into 2 inch chunks
  • 2 large carrots, sliced

Instructions

  1. Preheat oven to 425°F.
  2. Prep the chicken: Pull the neck and gizzard out of the chicken cavity (save and use in our chicken stock recipe).
  3. Rinse the chicken under cold water and pat dry.
  4. Coat the outside of the chicken with oil.
  5. Season the chicken liberally with salt and pepper on outside and inside the cavity, as well.
  6. Using some kitchen twine, tie the legs of the chicken together. Tuck the wing tips underneath the body of the chicken. This makes for more even cooking.
  7. Stuff the lemon halves, half the herbs, garlic head, and 1/2 of the onion into the chicken cavity. Set aside.
  8. Prep the veggies: Cut the other half of the onion into 1-2 inch pieces.
  9. In a heavy-bottomed roasting pan, toss onion, potatoes, sweet potatoes, and carrots with enough EVOO to coat the veggies. Season with salt and pepper, to taste, and sprinkle the sprigs/leaves of Place the chicken on top of the vegetables in the roasting pan.
  10. Place roasting pan on center rack of preheated oven.
  11. The chicken is done when an internal meat thermometer reads 165 degrees F or the juices run clear when you cut between a leg and thigh. This took about 1 hour and 15 minutes in my oven, but it depends on the size of your chicken. Make sure not to overcook!
  12. Once chicken is done, place on a platter, tent with foil and let rest for 20 minutes before slicing and serving.